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Chocolate Rum Cheesecake

Chocolate Rum Cheesecake from Williams Sonoma Chocolate Rum Cheesecake

source: Williams Sonoma

Delightful Chocolate Rum Cheesecake

Ingredients:
For the filling:
  • 6 oz bittersweet baking chocolate
  • 1/4 loving cup rum
  • 1 lb cream cheese
  • 3/4 loving cup superfine sugar
  • 1/2 loving cup sour cream
  • 1 Tbs vanilla extract
  • 4 eggs (extra large)
For the crust:
  • 1 1/4 cups graham cracker crumbs
  • 1 Tbs. granulated sugar
  • 4 Tbs. (1/2 stick) unsalted butter, melted
Directions:
Position a rack inward the middle of an oven too preheat to 325ºF. Butter a 9-inch springform pan too comprehend the exterior amongst aluminum foil, shiny side out.

In a mixing bowl, combine the graham cracker crumbs too granulated carbohydrate too stir to mix. Add the butter too stir until blended. Press the mixture evenly into the bottom too halfway upwardly the sides of the pan. Refrigerate until gear upwardly to use.

In a pocket-sized saucepan over depression heat, combine the chocolate too rum too melt, stirring often, almost 1 minute; laid aside.

In the bowl of an electrical mixer, vanquish the cream cheese until smoothen too fluffy. Gradually add together the superfine carbohydrate too run on beating until blended. Then vanquish inward the sour cream too vanilla extract. Add the eggs i at a time, beating good afterward each addition.

Remove the bowl from the mixer too laid it over a pan of simmering H2O exactly non touching the water. Warm the mixture, stirring constantly, until completely smoothen too real creamy, ii to iii minutes.

Pour 1 1/3 cups of the batter into some other bowl too laid aside. Add the chocolate mixture to the remaining batter too whisk until blended. Set the bowl dorsum over the simmering H2O too stir until creamy too smooth.

Pour the chocolate batter into the prepared pan. Gently pour the patently batter over the meridian too brand swirls inward the batter amongst a fork.

Bake until the cake is laid roughly the edges too the middle is all the same a petty loose, 45 to fifty minutes. Cool to room temperature, take the rim from the pan too refrigerate overnight.

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